I find its best to cook the rice ahead of time so it’s completely cooled down when adding to the vegetables. I usually cook it the morning that I’m going to make this meal. Once cooked – set aside, no need to keep it in the fridge if it’s the day of cooking.

Heat the sesame oil in a wok or deep frying pan, once warm add the sliced red chillies, ginger and garlic. You don’t want to cook them but once they start to sizzle keep stirring it until they start to turn brown this will infuse the oil.

Add the vegetables – apart from the pak choy, spinach (if adding), coriander and mint. Stir fry the vegetables on a medium heat so they start to cook, you don’t want to over cook them just enough so the vegetables are slightly tender but still have a crunch to them. Once they have got to this stage (after around 10 minutes) add the mint, spinach and pak choy. Stir fry and allow the pak choy and spinach to wilt.

This will only take a couple of minutes then add the fish sauce, cashew nuts, salt and a sprinkle of black pepper followed by the rice, coriander and soy sauce. Mix it all up and make sure the rice is thoroughly heated before serving.

You can add anything you like to go with this rice, I find its great as a meal topped with a fried egg or you could grill some chicken breast or fish, you could serve with a couple of spring rolls or drizzle it with sweet chilli sauce.

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